avec riz aux oignons verts et légumes
Ingrédients: Poitrines de poulet biologique • Bok choy de Shanghai • Poivron • Riz basmati • Sauce miel et ail (soya) (sucres (sucre, glucose, glucose-fructose, mélasse de fantaisie, miel), eau, fécule de maïs modifiée, vinaigre, sel, protéine de soya hydrolysée, ail séché, gomme xanthane, acide lactique, acide citrique, caramel, sorbate de potassium, benzoate de sodium) • Sauce soya (soya, sulfites, blé) (eau, blé, fèves de soya, sel, protéines de soya hydrolysées, sucres (sucre, solides de glucose, mélasse, solides de sirop de maïs), agents d'assaisonnement, couleur caramel, extrait de réglisse, fécule de maïs modifiée, acide citrique, benzoate de sodium, propionate de sodium, sorbate de potassium, alcool) • Sriracha (piments, sucres (sucre, glucose), eau, sel, ail, huile végétale, gomme xanthane, acide acétique, acide citrique, caramel, benzoate de sodium, sorbate de potassium) • Concentré de bouillon de poulet (sucres (maltodextrine, sucre), bouillon de poulet, graisse de poulet, arôme de poulet (bouillon de poulet, sel, arôme, eau, acide glutamique, gras de poulet, poudre de poulet, gomme xanthane, huile de tournesol biologique), sel, extrait de levure, gomme xanthane, arôme naturel) • Oignon vert • Sel d'ail (sel, poudre d'ail, dioxyde de silicium).
Allergens
Tags
Poitrines de poulet bio
2 unit(s)
Riz basmati
0.75 cup
Bok choy de Shanghai
2 unit(s)
Oignons verts
2 unit(s)
Sauce miel et ail
4 tbsp
Sauce soja
1 tbsp
Sriracha
2 tsp
Sel d'ail
4 g
Poivron
1 unit(s)
Concentré de bouillon de poulet
1 unit(s)
Poivre
0.125 tsp
Beurre
2 tbsp
Sel
0.06 tsp
Huile
0.5 tbsp
- Before starting, wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water, broth concentrate and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and liquid is absorbed.
- Remove from heat. Set aside, still covered.
- Heat a large non-stick pan over medium-high.
- While the pan heats, pat chicken dry with paper towels. Season with half the garlic salt and pepper.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Cook for 6-8 min on one side, until browned. Flip chicken, then cover and continue cooking for another 6-8 min, until cooked through.**
- Remove from heat, then transfer chicken to a plate. Cover loosely with foil to rest.
- Meanwhile, cut bok choy into 1-inch pieces. Using a strainer, rinse bok choy leaves to wash away any hidden dirt.
- Core, then cut pepper into 1-inch pieces.
- Thinly slice green onions.
- In a small bowl, combine honey-garlic sauce, 1 tbsp (2 tbsp) water and soy sauce. Set aside.
- When the chicken is done, reheat the same pan (from step 2) over medium-high.
- When hot, add 1 tbsp (2 tbsp) butter, peppers and remaining garlic salt. Season with pepper. Cook for 3-4 min, stirring often, until peppers are tender-crisp.
- Add bok choy. Cook for 1-2 min, stirring often, until bok choy wilts and peppers are tender.
- Remove from heat, then transfer veggies to a plate. Cover to keep warm.
- Transfer sauce mixture to the same pan, then bring to a simmer over medium-low. Cook for for 1-2 min, stirring often, until sauce thickens slightly. (TIP: If you prefer a lighter sauce, add more water, 1-2 tbsp at a time.)
- Remove from heat.
- Thinly slice chicken. Stir any chicken resting juices into the sauce.
- Fluff rice with a fork, then stir in half the green onions and 1 tbsp (2 tbsp) butter.
- Divide rice and veggies between plates.
- Top with chicken and sauce.
- Sprinkle remaining green onions over top.
- Drizzle sriracha over top, if you like.
770
kcal
Calories
21
g
Fat
9
g
Saturated Fat
95
g
Carbohydrate
23
g
Sugar
4
g
Dietary Fiber
48
g
Protein
155
mg
Cholesterol
1650
mg
Sodium
0.5
g
Trans Fat
1150
mg
Potassium
175
mg
Calcium
4
mg
Iron
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